Chocolate Ravioli with White Chocolate Filling

Cocoa Ravioli with White Chocolate Heart
Category: Desserts
Serves: 60

Ingredients

Instructions

To prepare the cocoa ravioli with a white chocolate heart, start by making the white chocolate custard filling.

1. Infuse the Milk:

   • Grate the zest of an untreated orange and split the cardamom pods.
   • In a small saucepan, heat the milk, adding the orange zest and cardamom seeds. Bring it just to the brink of boiling, then remove it from the heat.
   • Cover the saucepan and let it infuse for about 20 minutes while the milk cools slightly.

2. Prepare the Custard:

   • In a separate bowl, combine the sugar and egg yolks. Whisk until smooth.
   • Sift in the 30g of all-purpose flour and mix until a smooth, somewhat runny batter forms.
   • Once the milk has infused, strain it through a fine-mesh sieve to remove the zest and cardamom.
   • Pour the infused milk into the egg mixture and stir well.
   • Transfer this mixture to a medium saucepan. Over medium heat, cook while stirring constantly, ensuring that the custard thickens and all the white chocolate melts smoothly into it.
   • Once thickened, pour the custard into a shallow dish, covering it with plastic wrap pressed directly onto the surface to prevent a skin from forming.
   • Chill the custard in the refrigerator for at least 2 hours to allow it to set and firm up.

3. Prepare the Ravioli Dough:

   • In a large mixing bowl, sift together the all-purpose flour and unsweetened cocoa powder.
   • Mix the ingredients using a wooden spoon, then add the egg and white wine to the flour mixture.
   • Begin mixing with a fork, then switch to using your hands. Knead the dough until it comes together into a stiff, somewhat tough ball.
   • Once the dough forms, transfer it to a floured surface and knead for another few minutes until smooth.
   • Shape the dough into a ball, cover it with plastic wrap, and let it rest at room temperature for about 30 minutes.

4. Assemble the Ravioli:

   • After the resting time, take a portion of dough and roll it out on a lightly floured surface, or use a pasta machine, rolling the dough to about 1mm thickness.
   • Cut two rectangles from the rolled-out dough and place them side by side on the surface.
   • On one of the dough rectangles, spoon out small dollops of the chilled white chocolate custard, spaced evenly apart.
   • Place the second rectangle of dough over the filled one. Press gently around each mound of custard to seal the edges well.
   • Using a 7 cm round cutter, cut out individual ravioli. Press the edges with a fork to seal the ravioli securely, ensuring there is no leakage during frying.
   • Repeat this process until all the dough and custard have been used up.

5. Fry the Ravioli:

   • Heat peanut oil in a deep frying pan or pot to 170°C (340°F). Fry the ravioli in batches to avoid overcrowding the pan, which can lower the oil temperature.
   • Fry for about 2 minutes, or until the ravioli are golden and crisp, with small bubbles appearing on the surface.
   • Using a slotted spoon, remove the ravioli from the oil and place them on a plate lined with paper towels to drain excess oil.
   • Continue frying the remaining ravioli.

6. Serve the Ravioli:

   • While still warm, dust the fried ravioli generously with sugar.
   • Serve your cocoa ravioli with a white chocolate heart warm, at room temperature, or even chilled—whichever you prefer!

Enjoy your indulgent cocoa ravioli with a rich white chocolate filling, perfect for a special occasion or as an elegant treat to impress your guests!